Pumpkin Cinnamon Rolls are soft, sweet, and downright addicting. Topped with a maple frosting, these can’t go wrong this Fall.
Pumpkin Cinnamon Rolls
I’ve been making this Pumpkin Cinnamon Rolls recipe since 2011 when I first developed it and it’s one for the books. Each year, when Fall eventually rolls around, my family demands requests these tasty treats (along with these Pumpkin Bars)! It quickly became a family tradition that we all look forward to. And your family could too!
Ingredients Needed
Don’t be intimidated by this list, most of these ingredients are common pantry staples. Be sure to follow the recipe card closely and you’ll be fine. Here is everything you need to make Pumpkin Cinnamon Rolls:
- Active Dry Yeast – this ensures that these rolls rise! My favorite brand of yeast is Le Saf. I usually buy it from Costco in one pound packs and store it in the fridge.
- Warm Water + Warm Milk – I like to use both of these ingredients to help the yeast proof. Try to stay in the 110-115 F degree range for best results.
- Melted Butter + Sugar – this in an enriched dough, meaning it includes butter and sugar to help make it extra delicious.
- All Purpose Flour – this fills out the dough.
- Pumpkin Puree – for flavor and for color! This is regular pumpkin puree, not canned pumpkin pie filling.
- Maple Syrup + Butter – these two, melted together, creates the ‘glue’ that holds the dry ingredients onto the dough.
- Brown Sugar – you can use light or dark brown sugar, just make sure it’s fresh enough to spread easily.
- Cinnamon + Nutmeg – this classic combo is sprinkled into the filling. Pumpkin pie spice also works if you’re in a pinch.
- Powdered Sugar – this is used to make the maple frosting.
- Maple + Vanilla Extract – also for the frosting, this is to flavor it!
How to Make Pumpkin Cinnamon Rolls
Making Pumpkin Cinnamon Rolls isn’t a hard task, it just takes a bit of time! For full details, including increments, see the recipe card down below.
- Proof the yeast. Stir yeast and 1/4 teaspoon of sugar with warm water. Set aside for a couple of minutes until foamy.
- In a stand mixer, combine warm milk, melted butter, pumpkin, sugar, salt, half the flour, and the yeast mixture.
- With the mixer on, add more flour until the dough starts to form. You may or may not use as much flour as what is stated in the recipe card, go by feel. The dough should be sticky to the touch without leaving a residue on your hands.
- Cover and rise until doubled in size.
- Roll out the dough into a rectangle.
- Melt butter and combine with maple syrup. Spread the mixture onto the dough then sprinkle with brown sugar, cinnamon, and nutmeg.
- Roll up the dough and cut into 16 even rolls. Place into a greased baking pan and rise (again) until double in size.
- Bake until poofy and golden brown. Remove from the oven and cool a couple of minutes before frosting (more on that below)!
Maple Frosting
To finish off these Pumpkin Cinnamon Rolls, I’ve developed an incredible Maple Frosting. You could leave out the maple extract and just go with a plain vanilla flavoring, but trust me, the maple is worth it!
- While the Pumpkin Cinnamon Rolls are baking, make the frosting! Combine powdered sugar, milk, melted butter, vanilla extract, and maple extract until smooth.
- Spread over warm rolls, then enjoy!
Storing Instructions
If you happen to have any leftover Pumpkin Cinnamon Rolls, they will stay fresh at room temperature for up to 2 days, covered!
Want them to last even longer? Refrigerate them, covered, for up to 4 days.
Pop them in the microwave for a few seconds to warm them up!
More Sweet Treats to Make!
And that’s it! Consider making these amazing Pumpkin Cinnamon Rolls this Fall with your family!
The printable recipe card is below, enjoy 🙂
Pumpkin Cinnamon Rolls
Ingredients
for the dough–
- 2 1/4 teaspoons active dry yeast 1 packet
- 1/4 teaspoon granulated sugar
- 1/2 cup warm water
- 1/2 cup warm milk
- 1/4 cup butter melted
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 3/4 cup pumpkin puree
- 5-6 cups all-purpose flour
for the filling–
- 2 tablespoons butter very soft
- 1/4 cup maple syrup
- 3/4 cup packed brown sugar
- 2 tablespoons cinnamon
- 1/2 teaspoon nutmeg optional
for the glaze–
- 2 cups powdered sugar
- 1/4 teaspoon vanilla extract
- 3/4 teaspoon maple extract optional
- 2-3 tablespoons milk
- 2 tablespoons salted butter melted
Instructions
- Proof the yeast. Stir yeast and 1/4 teaspoon of sugar with warm water. Set aside for 5-10 minutes until foamy.
- In a stand mixer, combine warm milk, melted butter, pumpkin, sugar, salt, half the flour, and the yeast mixture.
- With the mixer on, add more flour, in 1/2 cup increments, until the dough starts to form. You may or may not use as much flour as what is stated in the recipe card, go by feel. The dough should be sticky to the touch without leaving a residue on your hands.
- Lightly grease dough ball and bowl with oil. Cover and let rise for one hour or until doubled in size.
- Roll out the dough into a 24×12 inch rectangle.
- Melt butter and combine with maple syrup. Spread the mixture onto the dough then sprinkle with brown sugar, cinnamon, and nutmeg.
- Roll up the dough and cut into 16 even rolls. Place into a greased baking pan, cover, and rise (again) for an hour or until double in size.
- Bake for 20-25 minutes at 350 degrees or until golden brown. Remove from the oven and cool a couple of minutes before frosting.
- While the Pumpkin Cinnamon Rolls are baking, make the frosting! Combine powdered sugar, milk, melted butter, vanilla extract, and maple extract until smooth.
- Spread over warm rolls, then enjoy!
2 Comments
Carolyn S Cheeseman
November 28, 2020 at 11:54 pmSo I love cinnamon rolls, cinnamon bread, it’s my weakness! One thing that aggravates me though is how the filling always spills out, I use the ATK, water spritz hack, and it helps.. but it is not ideal. But the paste like filling in these muffins is GENIUS. I’m literally using this filling recipe from here on out.
Bravo!
Tereza
September 30, 2023 at 5:59 pmDelicious! I was wondering, could I leave the dough covered with foil in fridge overnight so I could make warm rolls for breakfast?